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1
Put the chard in a bowl.
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2
Heat a large skillet over medium-high heat.
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3
Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper.
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4
Cook, tossing, until toasted, 4 to 5 minutes.
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5
Add to the chard.
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6
Add the anchovies to the skillet, mashing them with a whisk.
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7
Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds.
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8
Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper.
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9
Pour the warm dressing over the chard, toss and set aside to wilt.
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10
Wipe out the skillet and place over high heat.
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11
Sprinkle the steak on both sides with the mint, and salt and pepper to taste.
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12
Add the remaining 1 tablespoon olive oil to the skillet.
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13
Sear the steak until browned on the bottom, about 5 minutes.
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14
Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare.
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15
Transfer to a cutting board and let rest 5 minutes.
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16
Add the feta to the chard salad and toss.
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17
Thinly slice the steak and serve with the chard salad.
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18
Per serving: Calories 484; Fat 26 g (Saturated 8 g); Cholesterol 88 mg; Sodium 1,304 mg; Carbohydrate 18 g; Fiber 3 g; Protein 44 g
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19
Photograph by Antonis Achilleos
